Artomyces pyxidatus

Artomyces pyxidatus is a coral fungus that is commonly called crown coral or crown-tipped coral fungus. Its most characteristic feature is the crown-like shape of the tips of its branches. The epithet pyxidatus means "box-like"—a reference to this shape.[2]

Artomyces pyxidatus
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Auriscalpiaceae
Genus: Artomyces
Species:
A. pyxidatus
Binomial name
Artomyces pyxidatus
(Pers.) Jülich (1982)
Synonyms[1]
  • Clavaria pyxidata Pers. (1794)
  • Merisma pyxidatum (Pers.) Spreng. (1827)
  • Clavaria coronata Schwein. (1832)
  • Clavaria petersii Berk. & M.A.Curtis (1873)
  • Clavicorona coronata (Schwein.) Doty (1947)
  • Clavicorona pyxidata (Pers.) Doty (1947)
Artomyces pyxidatus
View the Mycomorphbox template that generates the following list
Smooth hymenium
No distinct cap
Hymenium attachment is irregular or not applicable
Lacks a stipe
Spore print is white
Ecology is saprotrophic
Edibility is edible

Artomyces pyxidatus can be observed throughout Northern Canada during the growing season. In Britain, it was recorded in 2011, almost 116 years after its previous reliable report, a collection made by mycologist Carleton Reale on 20 October 1886. Two subsequent records have been provided in Britain since 2011; one by Yvonne Davidson in Kent in 2018, and one by Cameron Ambler in East Sussex in 2021. It is widespread but uncommon in Western Europe. They are also widely found in the pine forest of northeastern India, known as the "eight sisters of India."

The fungus produces its hard, coral-like fruiting bodies on decaying wood. The colour ranges from cream to semi-tan.[3] The branches rise in ringlike arrangements resembling a crown.[3] Basidia and basidiospores are produced on the surfaces of the branches.

These fungi are considered edible when raw,[2] but are better cooked. The fungus are known to be served as meal amongst the tribal groups of Northeastern India since time immemorial. It is best served when fried with chopped potatoes.[4] It is usually found in quantities too small to make a meal.[5]

The sesquiterpenes compounds pyxidatols A-C, tsuicoline E and omphadiol have been obtained from the liquid culture of this fungus.[6]

DNA evidence and microscopy indicates that the species is closely related to members of the genera Russula and Lentinellus, as well as Auriscalpium vulgare.[3] Other similar species include Clavulina avellanea, C. cristata, C. divaricata, C. piperata, and C. taxophila.[3]

References
  1. "Artomyces pyxidatus (Pers.) Jülich 1982". MycoBank. International Mycological Association. Retrieved 2011-01-18.
  2. Henrici A, Mahler N (2012). "Artomyces pyxidatus refound in Britain". Field Mycology. 14 (1): 31–32. doi:10.1016/j.fldmyc.2012.12.009.
  3. Trudell, Steve; Ammirati, Joe (2009). Mushrooms of the Pacific Northwest. Timber Press Field Guides. Portland, OR: Timber Press. pp. 250–251. ISBN 978-0-88192-935-5.
  4. Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. p. 80. ISBN 978-1-4930-2669-2.
  5. Miller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, CN: FalconGuide. p. 346. ISBN 978-0-7627-3109-1.
  6. Zheng Y-B, Lu C-H, Zheng Z-H, Lin X-J, Su W-J, Shen Y-M (2008). "New sesquiterpenes from edible fungus Clavicorona pyxidata". Helvetica Chimica Acta. 91 (11): 2174–80. doi:10.1002/hlca.200890235.


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